Posted by Marti on December 27, 1998 at 11:37:03:
In Reply to: Any one have a crumpet recipie posted by Tommy on August 18, 1998 at 17:05:17:
: can anayone help me I need a good crumpet recipie
English Crumpets (Bakestone Recipes)Categories: Breads, BreakfastYield: 4 servings4 oz All-purpose flour4 oz Bread flour2 ts Salt1/4 oz Fresh yeast1 ts Sugar1/2 pt Warm milk and water1 tb Vegetable oil1/2 ts Bicarbonate of soda1/4 pt Warm waterSift the flours and salt into a warm bowl. Cream the yeast with the sugar.Add the warmed milk and water, then the oil. Stir into the flour to make a batter, and beat vigorously until smooth and elastic. Cover the bowl, putin a warm place and leave it until the mixture rises and the surface isfull of bubbles (about 1 1/2 hours). Break it down by beating with awooden spoon. Cover and leave in a warm place to prove for another 30minutes. -- To cook the crumpets, heat and grease the bakestone lightly.Grease 5 or 6 crumpet rings (3-3 1/2 inches) (or scone cutters) and putthem on the bakestone to heat. Cook as many crumpets as possible at a time,as the batter will not stay bubbly for long. -- Put 1/2 inch deep of batterinto each ring. Cook gently for 7 - 10 minutes, or until the surface setsand is full of tiny bubbles. Using an oven glove for protection, lift offthe ring, and if the base of the crumpet is pale gold, flip it over andcook for another 3 minutes until the other side is just colored. If thecrumpet batter is set but sticks slightly in the ring, push it out gentlywith the back of a wooden spoon. Wipe, grease and heat the rings for eachbatch of crumpets. If serving immediately, wrap the crumpets in a clothand keep warm between batches. Butter generously and serve at once. Ifreheating, toast the crumpets under the grill, cooking the smooth surfacefirst and then the top so that the butter will melt into the holes.